Multicolor Fettuccine with Black Trumpet Mushroom Sauce

Yvonne Hennigan of Handmade Pasta by Yvonne introduces us to a recipe that smothers her multicolor fettuccine in a delectable black trumpet mushroom sauce. The smoky, meaty nature of black trumpet mushrooms elevates even the simplest of sauces. You won’t, therefore, need too many ingredients to cook up the savory sauce in this recipe. Since you’re embracing the practice of buying local, head out to your nearest bakery and pick up a baguette to accompany your fettuccine.

Black Trump Mushroom Cooking Tips

Fresh black trumpet chanterelle mushrooms are found in the woods of North America from June to November, but, you can find these mushrooms at local farmers’ markets and farm stands during the summer months. You have to be careful whenever you’re cleaning the black trumpet mushrooms. You should gently brush with a mushroom brush. If necessary, dip them quickly in cool water, gently shake, and immediately place on a paper towel. This variety of mushroom also cooks quickly so all you’ll need is a quick sauté to infuse the flavors of whatever dish you’re making.

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Multicolor Fettuccine with Black Trumpet Mushroom Sauce

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• Author: Yvonne Hennigan
• Yield: Serves 3

Print Recipe

Description

Take advantage of black trumpet mushroom season with this recipe.

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Ingredients

Scale 1x2x3x

• 1 tbsp extra-virgin olive oil
• 3 tbsp butter
• 1 large garlic clove, minced
• 2 medium fresh green onions cut 2 inches from white end.  Julienne cut the 2-inch into long slivers
• ½ cup chicken broth
• 4 oz fresh black trumpet chanterelle mushrooms, gently cleaned with a mushroom brush
• ½ cup good white wine
• Salt
• 2 oz white fettuccine pasta from Handmade Pasta by Yvonne
• 2 oz spinach fettuccine pasta from Handmade Pasta by Yvonne
• 2 oz tomato fettuccine pasta from Handmade Pasta by Yvonne
• 1 piece of parmesan cheese

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Instructions

For the sauce:

1. In a 12-inch skillet, heat the olive oil on low-medium heat.
2. Add the butter to a simmer. Add the garlic and sauté for 1 minute.
3. Add the onions and sauté for 1 minute.
4. Add the chicken broth and simmer for a few minutes.
5. Add the mushrooms and sauté for 5 minutes, gently turning.
6. Add the wine and simmer for a few minutes. Add a pinch of salt.

For the pasta:

1. Bring the pasta water to a rapid boil. Add a handful of salt.
2. Add all three bags of colored pasta to the pot and turn with tongs.
3. Place the skillet with mushrooms beside the pasta pot.
4. Cook pasta for 2 minutes exactly. Do NOT drain the pasta.
5. Remove the pasta with tongs one scoop at a time and add to the skillet. Gently turn the pasta with the mushrooms until all the pasta is in the skillet and coated.
6. Place the finished pasta mushrooms into a large serving bowl. Grate the Parmesan cheese on top of the finished dish as desired.

Craving more pasta recipes by Yvonne? Check out her Pesto alla Genovese.

Recipe by Yvonne Hennigan
Story by Kate Benz
Styling by Ana Kelly
Photography by Adam Milliron

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